Simple and fast . . . the recipe for this pumpkin bread is so moist and delicious, it's a keeper for Thanksgiving. Freezes well.
Great Pumpkin Cookies on page 162 in Tastes & Treasures are another fall treat.
Check out the innovative way to make a Thanksgiving table display with mini pumpkins on top of the candlesticks. Easy and creative.
Pumpkin Bread
Ingredients:
one 15 oz can of Pure Pumpkin (not pie mix)
one box 18 oz Spice cake mix
two egg yolks (beaten)
Directions: Mix together and pour into individual mini-bread pans (spray with non-
stick cooking spray first) or muffin cups. Bake 15-20 min at 350 degrees or until toothpick inserted in center comes out clean.
Recipe variations: Try carrot cake mix with 1/2 cup water, 1/2 cup no sugar-added applesauce, 2 tablespoons milled flax seed and 1 egg.
Chopped nuts, chocolate chips, raisins, nutmeg, cinnamon and molasses are wonderful additions too.
